|Country:||New Zealand (NZ)|
|Ownership:||™ NZ Hops, Ltd.|
|Comparison||Compare with other hops|
Purchase Wai-iti Hops
This hop variety can be purchased at Yakima Valley Hops.
Origin and Geneology of the Wai-iti Hop
Wai-iti has a lineage consisting of notable varieties Hallertauer Mittelfruh as a 1/3 parent and Liberty as its grandparent. It was released to the public in 2011.
New Zealand hops begin to be harvested in late February or March and continues through to early April.
Flavor & Aroma Profile of Wai-iti Hops
Wai-iti is an aroma hop that is typically used in only late boil additions, including dry hopping.
The New Zealand Wai-iti hop is lush and fragrant with dominant notes of stone fruit (notably peach and apricot) with pleasantly intense tropical citrus tones of lime and mandarin.
Read More: Southern Hemisphere Hops: Superlatives Edition
Tags: #stone_fruit #peach #apricot #citrus #lime #mandarin #spicy
Brewing Values for Wai-iti Hops
These are the common ranges that we've seen with Wai-iti hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||4.5-5.5%5% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||0:1 - 1:11:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||22-24%23% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1.4-1.8 mL1.6mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||2-4%3% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||27-29%28% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||8-10%9% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||12-14%13% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||43-51%|
Hop Pairings with Wai-iti Hops
Some hops just taste better together. We recently analyzed  hundreds of the most popular beers to find which hops are commonly paired together. We found that Motueka, Rakau, Nelson Sauvin & Galaxy hops are commonly used alongside the Wai-iti hop. This is not a complete list, but should give you a good idea of what hops are commonly used together.
Here is the relative frequency of the top 4 hops that are used with Wai-iti:
Beer Styles using Wai-iti Hops
Some popular beer styles that make use of the Wai-iti hop include Pale Ale, IPA, Wheat Beer & Pilsner.
Wai-iti Hop Substitutions
If the Wai-iti hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Wai-iti substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Wai-iti:
Is Wai-iti available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Wai-iti hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop variety in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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